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Strawberry Rhubarb Cake

  • 35 min
    Prep Time
  • 1 hr 20 min
    Total Time
  • 10 people
  • 526 per 1 serving


  • 2 cups all-purpose flour
  • 1 1/3 cups granulated sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups strawberries, fresh or frozen, diced
  • 1/2 cup rhubarb, fresh or frozen, diced
  • 1/3 cup water
  • 4 egg
  • 1/2 cup Pacific Foods™ Organic Coconut Original Plant-Based Beverage
  • 1/2 cup vegetable oil
  • 2 cups powdered sugar
  • 3/4 cup vegan butter, softened
  • 1 tablespoon Pacific Foods™ Organic Coconut Unsweetened Plant-Based Beverage
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced
  • 1 teaspoon granulated sugar


  • Step 1

    Preheat oven to 350°F.  Grease two (8-inch) round cake pans. 

  • Step 2

    In a large bowl combine flour, 1 cup granulated sugar, baking powder and salt, set aside. 

  • Step 3

    Combine first amount of strawberries, the rhubarb, 1/3 cup granulated sugar, and water in a saucepan and bring to a boil, simmer for 10 minutes or until rhubarb and strawberries are soft. 

  • Step 4

    In another mixing bowl, whisk together eggs, vegetable oil, first amount of coconut milk, and add rhubarb syrup. Add to flour mixture and whisk until just combined. Pour batter into prepared cake pans.

  • Step 5

    Bake for 35 minutes or until a toothpick comes out clean. 

  • Step 6

    To make the frosting, combine powdered sugar, vegan butter, second amount of coconut milk and the vanilla in a medium mixing bowl. 

  • Step 7

    In a small bowl toss the second amount of strawberries with 1 teaspoon granulated sugar.  Muddle strawberries slightly with the back of a large spoon. 

  • Step 8

    Once the cake layers have cooled completely, top one cake layer with frosting and muddled strawberries, then top with second cake layer and repeat. With a cake spatula add frosting around the sides. Top the cake with additional strawberries before serving.

Calories 526
Total Fat 25 g
Sat. Fat 11.3 g
Trans Fat 0 g
Cholesterol 74 mg
Sodium 428 mg
Total Carb 70 g
Dietary Fiber 1 g
Sugar 48 g
Protein 5 g
Vitamin D 3 %DV
Calcium 9 %DV
Iron 10 %DV
Potassium 3 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.